Happy Birthday to Me & Baked Chocolate Cake Doughnuts

Baked Chocolate Cake Doughnuts {Apartment 302}

Happy Birthday to me!  While I love to celebrate my family and friends’ birthdays, I usually keep my own birthday festivities quite low-key.  When I was younger, a birthday wasn’t complete without a Dairy Queen ice cream cake.  But since I don’t have big get togethers anymore, I would be forced to eat the majority of the ice creamy, fudgey, crumbly cookie deliciousness myself.  As delicious as that would be, I’d probably have to go out and buy all new pants a couple sizes larger…  These days I prefer quiet, intimate birthdays (usually my friends spoil me with a bite to eat or a cocktail or four).  So there’s no big, flashy cake here.  But these spiced chocolate doughnuts are another story.  (Wait, is it Doughnut or Donut…?  Who cares!  They’re delish!)  These doughnuts are simple yet not so everyday.  And the sprinkles add a little birthday festiveness.  And I probably won’t share.  And it’s my birthday, so I really don’t have to!  (But I will.)

Baked Chocolate Cake Doughnuts {Apartment 302}

Baked Chocolate Cake Doughnuts

From Lara Ferroni

Makes about 6 regular or 15 mini doughnuts

  • 130g (~1 cup) all purpose flour
  • 2 Tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 75g (~1/3 cup) sugar
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp fine grain salt
  • 2 Tbsp unsalted butter or coconut oil
  • 1/4 cup buttermilk
  • 1/4 cup yogurt
  • 1 tsp vanilla extract
  • 1 large egg
  1. Lightly grease a doughnut (or muffin) tin and preheat the oven to 350F.
  2. Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.  Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
  3. In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
  4. Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
  5. Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.
  6. Buttermilk Glaze:  Start with about 1 cup of powdered sugar in a bowl, and add about 1 teaspoon of buttermilk. Start blending with a spoon until you get a thick paste. Add more buttermilk in very small amounts, at about 1/4 teaspoon at a time, and stir it in, using the back of the spoon to break down any clumps. You are aiming for a consistency that is about like a thick cake icing. If you add too much liquid at once, you won’t be able to get out the clumps. Once you get a smooth mixture, continue adding liquid at 1/4 teaspoon at a time until you get a slightly thinner glaze that slowly drips from the spoon.

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